Genesis II

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Genesis II

  • 14,900 / Week
  • 16,900 (High Weekly Price)
  • 14,900 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Leewards, Caribbean Windwards
  • Speed: 12kts Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 49.00 Ft
  • Beam: 8.28
  • Draft: 2.65
  • Engine: Yanmar Diesels 9kW Northern Lights Generator 9kW
  • AC: Full
  • Year Built: 2000
  • Builder: VOYAGE yacht
  • 1 SUP
  • Saddle Floats
  • Noodles
  • Inflatable Flamingo
  • Bean Bag Chairs
  • Board Games
  • Coloring Books
  • Bean Bag Chairs
  • Gym Exercise : Bands and Yoga Mat
  • Gym Exercise : Bands and Yoga Mat


Three guest cabins, each with electric heads and showers.
Berth Measurments : 81” x 59”

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Genesis II Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea. 

Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup. 

Mini frittatas with ham and cheese or feta and spinach. 

Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans and toast 

Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup. 

Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka. 

Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa. 

Baked eggs Benedict topped with a creamy hollandaise sauce 

Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon. 

Variety of fresh local French croissants. 

Breakfast sandwich, eggs, Canadian bacon, cheese  



Curried chicken wrap with mango chutney with carrot and pineapple slaw. 

Muffuletta sandwich with tomato, cucumber and feta salad. 

Warm ham and cheese sliders with plantain chips 

Chicken caesar salad with parmesan crisps 

Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens. 

Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing. 

Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream. 

Pumpkin and ginger soup with greens and fresh baked soda bread. 

Mexican salad with charred avocado and popcorn beans with a side of cheese nachos. 

Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette. 

Lunch finishes with a variety of treats including homemade cookies and local chocolate. 



Smoked salmon platter with cream cheese, cappers, red onion and crackers. 

Shrimp ceviche with avocado,  and toasted cumin served with baguette. 

Warm artichoke dip served with nachos chips. 

Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers. 

Mexican cheese and bean dip with nacho chips. 

Curried lentil dip with pita points. 

Layered crab spread with crackers, 

Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and  pickles. 

Pineapple and prosciutto tarts with a hint of chilli. 

Labneh drizzled with olive oil and topped with olive tapenade served with crackers.  



Creamy Shrimp pasta with a green salad and garlic bread. 

Grilled steak with crispy, rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto. 

Grilled teriyaki pork loin with grilled pineapple, rice and snap peas. 

Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad. 

Jerk chicken with orzo wilted spinach and feta in a pesto dressing. 

Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers. 

Blackened mahi mahi topped with a mango salsa  accompanied with coconut lime rice and a green salad. 

Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau. 

Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette. 



Homemade ginger cake topped with Grand Marnier whipped cream. 

Chocolate brownie with ice cream and Grenada chocolate liquor drizzle. 

Butter tart square with ice cream. 

Key lime pie. 

Lemon olive oil cake with fresh fruit and cream. 

Panna Cotta with fresh passion fruit sauce and ginger nuts. 

Lemon cheesecake pots. 

Rum cake with a lime glaze. 

Rich chocolate pudding pots. 

Mango and coconut trifles. 


Cocktails and Sundowners 

Spicy Tequila,  jalapeño and cilantro infused tequila, lime and pineapple juice. 

Gin and Tonic with a twist, G & T a grapefruit slice and mint. 

Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice. 

Dark and Stormy. Dark rum, ginger beer, lime wedges. 

Blush. A lemony rosé cocktail with vodka and triple sec. 

Painkiller. Rum, pineapple juice, orange juice and fresh nutmeg. 

Charred Chilli and orange Aperol spritz. Aperol, Prosecco, soda garnished with a charred chilli and orange slice. 

Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar. 



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